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Kim M.

Verified

Report|2 months ago

Buy the 12 meals because it's a better value! Awesome people that work there!

Barbara E.

Verified

Report|4 months ago

although the other locations are not in business, this location was easy to find, clean. Friendly staff and this is such a great way to serve meals with all the prep work done !!!

Karen B.

Verified

Report|5 months ago

Wonderful choice for gift giving!!

Kyle N.

Verified

Report|5 months ago

Definitely go here. So much fun and great food!

Cat R.

Verified

Report|5 months ago

We will also try making the food ourselves, on-site, so we can cater to our individual family member's preferences. So far we've tried half a dozen dishes with great approval from family of 5, ages 11-44

Barbara J.

Verified

Report|6 months ago

read full instructions before you start preparing your meal; bring a cooler

Kathy

Verified

Report|7 months ago

Very friendly when I went into the store. Offered good information and tips on preparing the meals.

When you live alone and have surgery it is great way to prepare a meal.

Melissa D.

Verified

Report|7 months ago

It was fun and easy. Make sure you have lots of room in your freezer!

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From Our Editors

When even the most inexperienced chef visits Dinners Done Right's spacious kitchen, she can whip up 12 meals in two hours; gourmet ones?from apricot-glazed pork roast to chicken fajitas. It all sounds a bit unrealistic, until you consider the hefty head start visitors have on the typical from-scratch cook, who typically only has scratch. The building blocks for each of their meals await?freshly pre-cut and prepped?at stations throughout the company's kitchen. With the assistance of a hostess, easy-to-follow instructions, and all the necessary kitchen tools, visitors simply combine the ingredients into freezer-ready containers, first seasoning them to taste with a host of spices and herbs. When customers get home, they can freeze their handiwork for a future quick and easy meal or bake, grill, or slow-cook it to impress dinner guests on the spot.

Groupon Guide

Buck the conformity of three meals a day! It may seem indulgent, but spend a few hours eating and wandering getting to know the city better, and let the walking counteract the gluttony on this walking tour of iconic Seattle fare.
Start in at the city’s most famous food destination, the Pike Place Market:
Beef Curry Hum Bao at Mee Sum Bakery
Mee Sum’s tiny stand shows Seattle’s early Chinese food culture, including the city’s own spin on the Chinese bao. The curry beef hum bao is a study in contrasting sweet and savory: yeasty baked dough envelops a light, Japanese-style beef curry.
Walk a few blocks south to the end of the Market and hang a left on Pike.
Seattle Coffee Works
Starbucks first put Seattle coffee on the map, but it’s third-wave shops like Seattle Coffee Works that are keeping residents caffeinated in style and with skill. Sourcing and roasting its own beans, the SCW brews using a number of methods. Settle in while the slow-bar barista prepares coffee using the most appropriate method for each bean: French press, Chemex, pour-over, or any number of cutting-edge machines.
Head up to the corner and turn north on Second, walking up a block.
Long Provincial’s Long Provincial Rolls
Rice paper rolls (also known as summer rolls or fresh rolls) are a quintessential Vietnamese dish, and, because of Seattle’s large Vietnamese population, a quintessential Seattle dish as well. Long’s signature version takes the ingredient quality and presentation up a notch, with tidy rolls exploding with caramelized shrimp, savory pork sausage, and a hit of roasted garlic sauce wrapped up with jicama, carrot, and lettuce.
Walk off the first few bites with a hike up to Fourth.
Oysters at Shuckers Oyster Bar
Skip the fancy waterfront views, and come to where the shellfish does the speaking. The simple bar will, as the name implies, pristinely shuck oysters, offering an impressive selection of nine or more varieties. Time it right and hit it at happy hour (3-5PM, Monday to Friday), for the best discount oysters in town.
Then mosey on to Olive and 7th for the new incarnation of one of Seattle’s best bars.
Vessel’s Foie Gras Buttered Popcorn
Pick from the constantly changing, always excellent menu of cocktails, and let your hand reach into the over-the-top updated bar snack. Popcorn is the perfect blank slate for the overwhelmingly rich, indulgent flavor of fatty, savory foie gras, a prime example of Seattle’s chef-driven bar-food scene.
And then it’s time for the requisite dessert, just a few blocks over at Fourth and Virginia.
Dahlia Lounge Doughnuts
Tom Douglas, Seattle’s best-known chef, is renowned for his many restaurants and skill with salmon, but the doughnuts are what brings people back to Dahlia Lounge, even over two decades after it opened. The delightfully-light, golf-ball-sized doughnuts are tiny pillows that await only a hit of the accompanying seasonal jam or vanilla mascarpone to complete them.
Still hungry? Check out all our Seattle restaurant deals.

Sometimes a pure and simple pepperoni pizza hits the spot. But with the proliferation of unlikely toppings popping up on pies all over Seattle, our definition of the Friday-night dinner staple is changing. Below, we highlighted 10 pies with toppings mouthwatering enough to tempt us away from our usual slice (plus one for those with an appetite for adventure).
Pesto Chicken Pizza at Talarico’s Pizzeria (4718 California Ave. SW)
Pesto on pizza is nothing new by itself, but Talarico’ s version of a pesto pie is the perfect marriage of tradition and innovation, incorporating brie cheese and spiced walnuts along with pesto-marinated chicken, classic marinara sauce, and mozzarella.
No. 6 Classic at Flying Squirrel Pizza Co. (three locations in Seattle)
The toppings list on the No. 6 reads a lot like a classic steak-house menu—sans steak. Potatoes roasted with lemon, herbs, and garlic mingle with St. Clemens blue cheese, chive oil, and spinach, along with a generous sprinkling of mozzarella.
The Locks at The Alibi Room (85 Pike St. #410)
There’s no shortage of creative pizza toppings at The Alibi Room—asparagus and bacon, blue cheese and grapes—but in this seafood-loving town, one stands apart. Featuring an olive-oil base topped with smoked salmon, dill cream cheese, red onions, and capers, The Locks is like a classic New York bagel in pizza form, though without a single pesky poppy seed.
Tropicana Pizza at Jet City Pizza Co. (multiple locations in western Washington)
Pineapple on pizza has long been a mainstay, but Jet City takes the Hawaiian-pizza concept further, starting with pineapple and canadian bacon, then adding mandarin oranges, sliced almonds, and coconut. Bring your own mini marshmallows and you’ve basically got an ambrosia salad on a pizza.
Cowardly Apricot at 'Zaw Artisan Pizza (multiple locations in the Puget Sound area)
The chefs at 'Zaw pride themselves on using unique, locally sourced toppings for their take-and-bake pizzas, and this sweet and savory concoction is no exception. Roasted free-range chicken breast joins apricots, fresh basil, maple-syrup-caramelized onions, and a blend of gorgonzola and mozzarella atop a crust brushed with olive oil.
Pizza di Nutella at Queen Margherita (3111 W. McGraw St. #103)
This sweet and simple dessert pizza is exactly as simple as it sounds: a pizza crust slathered with the chocolate-hazelnut spread. Think of it as a big, shareable crepe and suddenly it doesn’t seem so strange.
Il Segreto di Pulcinella at Pizzeria Pulcinella (10003 Rainier Ave. S)
While perfect for dessert, we could totally picture ourselves devouring this pie first thing in the morning. Creamy mascarpone and espresso and coffee liqueur are spread upon the crust, which is then baked in a wood-fired oven. The final touches: drizzles of chocolate sauce and dollops of whipped cream.
Thai One On Pizza at Zeeks Pizza (multiple locations in the Puget Sound area)
For the nights when one takeout staple simply won’t do, this pizza combines the classic flavors of pad thai—chicken, bean sprouts, carrots, fresh cilantro, and peanut sauce—with mozzarella and an olive-oil glaze.
Two-Cut Cubano at The Station Pizzeria (14505 148th Ave. NE, Woodinville)
The classic components of a cuban sandwich are all represented here, even down to the grainy dijon mustard. Add to that pulled pork shoulder, smoked ham, housemade bread and butter pickles, and pepperoncini. One small exception: the usual swiss cheese is swapped out for provolone. This is a pizza, after all.
Reuben at Rocco’s (2228 2nd Ave.)
For further proof that great sandwiches make equally great pizzas, look no further than this Belltown original, topped with with mozzarella, corned beef, sauerkraut, and thousand island dressing. If only someone would invent a marble-rye pizza crust.
Big Moses at Ballard Pizza Company (5107 Ballard Ave. NW)
The chefs choose the toppings on this pie each day, meaning every meal is a surprise. While there are no guarantees, past incarnations have included everything from peaches, spicy salumi, and chives to cherries, arugula, and guanciale.

Seattle has a noodle problem. The city’s standards are too low: a half-million people willing to accept as lunch bowls teeming with strands of limp dough lazily floating, the sins of a thousand factory noodles covered in a murky pond of sauce.
A great noodle has the stretch of silly putty, the snap of a rubber band, and a bite that is its very own. The meltingly-thin, precisely-cut fresh pastas of Italy stand at attention, grabbing life by the (meat)balls. Thick, doughy, irregular Chinese mein snake about, tails flinging, as they’re slurped up. Earthy but delicate, strands of soba sit with the quiet attention of a geisha, ready to perform their most beautiful skills. What makes the difference isn’t the flour used or the shape being pulled, rolled, or extruded, a great noodle comes from being freshly made for that day’s meal.
It’s time for the eaters of Seattle to remember the culinary heights to which a great noodle can slither its way.
Miyabi 45th
Seattle’s most consistently underrated restaurant, Miyabi 45th starts out a little on the defensive, serving neither the American favorite of Japanese cuisine, sushi, nor the trendy darling, ramen. Instead, the restaurant’s beautiful stoneware presents diners with immaculately made bowls of fresh soba noodles. The delicate buckwheat strands are served, depending on the dish, hot, cold, mixed, or with broth, but the spot-on servers are always around to provide guidance on choices and instructions on the best way to eat them.
Sichuanese Cuisine
The imperfections in Sichuanese Cuisine’s noodles are as integral to the International District restaurant’s dishes as perfection is to Miyabi 45th’s. The soft doughiness makes the noodles prone to irregularities, tiny depressions in which pockets of sauce hide out, making every bite just a little bit different from the one before.
Il Corvo
Chef Mike Easton says he didn’t learn to make pasta in Italy, he just learned how to think like an Italian. So each morning, he thinks like an Italian about what three fresh pastas he’ll make to match up with the produce in that day’s delivery. The combinations of pasta shape and sauce are infinite, but Easton’s steady hand on the dough means that no matter what’s on the menu, it’ll have that perfect pasta texture.
Shanghai Garden
The menu proclaims “high nutrition barleygreen hand shaven noodles,” and one wonders just how nutritious the lumpy green bits that arrive on the plate could be. But with a nibble of the bouncy dough, all doubt about the deep jade color and the claims of nutritional benefit will be forgotten. The restaurant has held up its corner of the ID through multiple decades, and these noodles are a big part of the reason why.

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